By Chef Gregory Czarnecki
30g Unsalted Butter
5ml Dijon Mustard
5ml Worcestershire Sauce
3ml Freshly ground White Pepper
130ml Dark Beer
180ml Fresh Cream
400ml Healeys Cheddar
3 drop of Tabasco
Melt the Butter and add the Flour.
Cook for 2 minutes without any color.
Add the Mustard and cook again for a minute.
Add the Beer, Worcestershire Sauce, Tabasco and ground Pepper.
Cook for another three minutes. Pour the Cream over mixture and cook again for two minutes whisking to make sure the mixture is smooth.
Finally add the grated Cheddar over the heat and whisk until melted. Adjust seasoning with Salt according to taste and variety of bread you are using.
Pour the Welsh Rarebit over sliced Bread and cook in the oven at 200 degrees until golden brown.